Springtime Zucchini and Leek Pizza

1 fresh 6″ pizza dough rolled thin (see our Scratch Made Pizza Dough video at www.callicoonkitchen.com  for recipe and demo)
3-4 tiny potatoes cooked al dented and sliced
2 tbsp Pistachio Pesto (see our Pistachio Pesto video at www.callicoonkitchen.com for recipe and demo) spread evenly
3-4 Baby heirloom tomato quartered
1/2 cup cleaned and chopped leeks
3/4 cup spiraling down zucchini
3 cloves sliced garlic
1/4 tsp kosher salt
Fresh Tarragon for garnish

Directions:  Preheat oven to 450 degrees.  Roll out dough and transfer to a pizza peel coated with cornmeal to help slide onto pizza stone.  Gently arrange ingredients and cook approx 12 minutes or until crust is golden brown.  Drizzle with extra virgin olive oil and add fresh tarragon.  Serve immediately

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